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.The Old Guy … Cooking Something Different … #03

For the longest time I have eaten a salad for lunch. It helps a little with weight control and foremost helps me manage my blood sugar. My diabetic diet is mainly a bowl of oatmeal with two sausage paddies for breakfast, a salad for lunch and a one small plate dinner consisting of a lean meat with green veggies, beans or soaked overnight (to get the starch out) potatoes cooked in various ways.

The problem with the salad lunch was there were not enough carbs in the salad and between lunch and dinner I was beginning to have some low sugar episodes that were becoming frequent and frightening. It was getting so bad that I made an adjustment of -2o units of insulin per shot and added a toasted sandwich (+30 carbs) and a serving of cottage cheese to the lunch menu.

A Different Look To The Same Old Salad Lunch

Well, the adjustments have worked so far but to dress up lunch a little more, and after a diligent search of the Internet, I started making my version of the wedge salad. I cut a 3/4 inch round slice of lettuce. On top of the lettuce round, I add cottage cheese and poppy seed salad dressing. Next comes the diced fresh tomatoes, radishes, and cucumber. Rounds of cucumber also grace the plate for presentation along with the toasted deli ham sandwich. It is good for sure.

For a long time, I had my eyes on a box of Sweet Cornbread Muffin mix that seemed to be resting comfortably in the top of the food cupboard. Never did get around to fixing it until my diabetic diet changed. The instructions on the box were pretty much straight forward except I didn’t have milk in the house. But, I did have an old box of powdered milk mix in which the remaining package hadn’t been opened.

The End Result Of The First Attempt …

In the measurement cup I poured the water and added mix until it was very much the consistency of real milk. The rest came together without additional detours and or problems. Except, when the anticipated delicacies came out of the toaster oven … they looked nothing like I remembered since they rose not a single solitary millimeter. Next to a quarter … they were puny … and proved to be “almost” ineditable even when soaked in lots, and lots of real butter. When going through all the steps of this disaster, I found that the small box of Muffin Mix was five years past its expiration date. Five Years!

New and supposedly fresh ingredients were then painstakingly mixed according to the box directions. And I carefully double checked the dates of all the ingredients. There were no deviations, inventive embellishments, or creative substitutions with the recipe. And, instead of baking the potentially delectable items in a black-iron muffin mold, I used a aluminum cupcake pan and multi-colored cupcake papers.

Yes Indeed Success!

Success! Often, a victory doesn’t have to sparkle and shine like a new trinket held close to the heart. Victory can be as simple as a precious note of satisfaction found in a wonderful fresh hot-buttered Sweet Cornbread Muffin. And the mix made nine of the sweet jewels. Livin’ large with a smile.

*Editor’s Note: Unfortunately, the remainder of the Sweet Cornbread Muffins molded and had to be thrown out. Not used to such delectables in the kitchen … I forgot they were in a container on a high shelf well above my line-of-sight. By the time I remembered them it was too late. Even extraordinary lifesaving procedures such as scraping their little bodies like you would burnt toast couldn’t make them pliable or the least bit desirable.

Finished And Plated … Additional Meat Sauce Is Added, Grated Cheese Optional And Not A Favorite Of Mine. This Proved To Be A Very Good Experimental Recipe And The Leftover Also Was Above Par When Heated Slowly In A Little Butter And Olive Oil … Livin’ large with a smile.